Dal Maharani
(Whole Black Urad Dal, Chana Dal & Kidney Beans Mixed)
Maharani Dal is a wonderful mixture of Black urad dal, Kidney beans and chana dal. Traditionally this dal was cooked on low flame, for hours, on
charcoal. This gave it a creamier texture and to enhance the flavor various
tadkas and cream or fresh butter added to it. It is served with tandoori roti, chapatti or Nan.
charcoal. This gave it a creamier texture and to enhance the flavor various
tadkas and cream or fresh butter added to it. It is served with tandoori roti, chapatti or Nan.
Ingredients for Dal:
¼ Cup of whole black urad dal
¼ Cup of split chana dal
¼ Cup of red kidney beans (rajma)
½ Teaspoon turmeric powder
1 Teaspoon salt or to taste
1 Teaspoon oil
4 Cups of water
¼ Cup of Heavy cream (optional) or substitute with milk
Ingredients for onion Tadka:
1 Medium onion – finely chopped
1 Teaspoon minced Garlic (Optional)
1 Medium ripe Tomato - chopped
1 Medium green chili - Chopped
1 Tablespoon fresh grated ginger
2 Tablespoons vegetable oil
Ingredients for cumin seed adka:
1 Teaspoon cumin seeds
1 Pinch of a asfetida (hing) or to taste
1 Tablespoon of vegetable oil Or Butter or Ghee
Ingredients for Hot chili Tadka:
½ Teaspoon crushed red chilies or Red chili powder
2 Tablespoons melted butter or Ghee
Cooking measurement conversion
Measurement converter
¼ Cup of whole black urad dal
¼ Cup of split chana dal
¼ Cup of red kidney beans (rajma)
½ Teaspoon turmeric powder
1 Teaspoon salt or to taste
1 Teaspoon oil
4 Cups of water
¼ Cup of Heavy cream (optional) or substitute with milk
Ingredients for onion Tadka:
1 Medium onion – finely chopped
1 Teaspoon minced Garlic (Optional)
1 Medium ripe Tomato - chopped
1 Medium green chili - Chopped
1 Tablespoon fresh grated ginger
2 Tablespoons vegetable oil
Ingredients for cumin seed adka:
1 Teaspoon cumin seeds
1 Pinch of a asfetida (hing) or to taste
1 Tablespoon of vegetable oil Or Butter or Ghee
Ingredients for Hot chili Tadka:
½ Teaspoon crushed red chilies or Red chili powder
2 Tablespoons melted butter or Ghee
Cooking measurement conversion
Measurement converter
Whole Black Urad Dal
Rajma (Red kidney beans)
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Chana Dal
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Turmeric powder
Cream
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Salt
Water
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Oil
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Ingredients for onion Tadka:
Onion-chopped
Green chili-chopped
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Garlic-minced
Ginger-grated
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Tomato-chopped
Oil
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Ingredients for cumin seed Tadka:
Cumin seeds
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Asafetida (hing)
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Butter (Ghee or oil)
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Ingredients for Hot chili Tadka:
Red chili powder
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Butter- melted or ghee
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Directions for cooking dal:
1. Dal makhani is cooked with Rajma and Rajma takes long to cook then whole
Urad and chana Dal, we need to soak Rajma for long period of time. We will
soak Dal’s and Rajma separate.
2. Look through the Rajma (kidney beans) before soaking and remove any
shriveled, damaged, or broken pieces. Pace the kidney beans in a bowl.
make sure the bowl is big enough to account for the kidney beans expanding
during soaking.
3. Wash Rajma (Red kidney beans) and soak in water.
4. Add whole urad Dal in a separate bowl and wash and soak soak for 1 or 2
hours. But if you are cooking without pressure cooker then soak Dal overnight
or longer time, otherwise it will take long time to cook Rajma and Whole urad
Dal.
5. Wash and soak chana Dal about half hour before cooking.
1. Dal makhani is cooked with Rajma and Rajma takes long to cook then whole
Urad and chana Dal, we need to soak Rajma for long period of time. We will
soak Dal’s and Rajma separate.
2. Look through the Rajma (kidney beans) before soaking and remove any
shriveled, damaged, or broken pieces. Pace the kidney beans in a bowl.
make sure the bowl is big enough to account for the kidney beans expanding
during soaking.
3. Wash Rajma (Red kidney beans) and soak in water.
4. Add whole urad Dal in a separate bowl and wash and soak soak for 1 or 2
hours. But if you are cooking without pressure cooker then soak Dal overnight
or longer time, otherwise it will take long time to cook Rajma and Whole urad
Dal.
5. Wash and soak chana Dal about half hour before cooking.
Soak Black whole urad in water
Soak Rajma in water (Red kidney beans)
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Soak chana Dal in water
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Whole urad are soaked
Rajma is soaked
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Chana Dal is soaked
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6. Once Dals and Rajma are soaked rinse the water out and wash.
Soaked Black Urad
Soaked Rajma (Kidney Beans)
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Soaked Rajma
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7. In a pressure cooker and soaked whole black urad Dal, soaked Rajma and
chana Dal.
chana Dal.
In a pressure cooker add soaked Dal's and Rajma
8. Mix Dal's with Rajma (Kidney beans)
Mix soaked Dal's with soaked Rajma
9. Add 4 cups of water, Turmeric powder, salt and 1 teaspoon of oil and
mix. When dal is boiling it creates lot of foam and the foam comes out from
pressure cooker to prevent that it is a good idea to add little oil.
mix. When dal is boiling it creates lot of foam and the foam comes out from
pressure cooker to prevent that it is a good idea to add little oil.
Add water
Add Turmeric powder
Add salt
Mix salt and Turmeric powder
Add oil
10. Close the lid of the pressure cooker, place the weight on the lid and cook on
medium high heat.
medium high heat.
Close the pressure cooker
11. In about 8 to 10 minutes pressure cooker will start steaming turn the heat
down to medium and let it cook for 15 to 20 minutes, if the Dals are not
soaked then cook them longer. Turn the stove off, wait until steam goes down.
Different brand of cooker require different time to cook.
12. While dal is cooking prepare the onion and cumin seed tadka and keep them
aside. (see below for tadka direction)
13. Open the pressure cooker. Turn the stove on to medium heat.
down to medium and let it cook for 15 to 20 minutes, if the Dals are not
soaked then cook them longer. Turn the stove off, wait until steam goes down.
Different brand of cooker require different time to cook.
12. While dal is cooking prepare the onion and cumin seed tadka and keep them
aside. (see below for tadka direction)
13. Open the pressure cooker. Turn the stove on to medium heat.
Open the pressure cooker
14. With a spoon mix Dal.
With a spoon mix Dal
15. Check if Rajma and whole urad are cooked.
Chcek if Rajma and Dal is cooked
16. With the cooking spoon mash some Dal so that the gravy becomes thicker.
With a spoon mash some Dal & Rajma
17. Add onion, Tomato Tadka and mix and cook, if the Dal looks thick then add
some water to the desired consistency, cook for 5 to 6 minutes.
some water to the desired consistency, cook for 5 to 6 minutes.
Add onion tomato tadka
Mix onion tomato tadka with Dal
let the Dal cook with onion tomato tadka
18. Add Cumin seed Tadka in the Dal and mix and cook for 1 one minute. Turn
the stove off.
19. If not serving the dal immediately and the Dal looks watery then do not cook
for too long because dal tends to get thick quickly.
the stove off.
19. If not serving the dal immediately and the Dal looks watery then do not cook
for too long because dal tends to get thick quickly.
Add cumin seed tadka and mix
Dal Maharani is cooked
20. When ready to serve heat dal and transfer the dal in a serving bowl and and
pour hot chili tadka over Dal. (See below for chili tadka)
pour hot chili tadka over Dal. (See below for chili tadka)
Dal Maharani
21. If you wish add the cream when ready to serve. Heat the dal in the end add cream, heat for about 2 minutes, turn the heat off, make sure that you do not over heat the cream, overheating spoil the cream, the cream change to ghee and alter the taste of the dal This is the reason why the cream is added at the end when is ready to be served. Remove dal from the stove and transfer into serving dish and pour hot chili tadka.
Add cream in Dal
Mix cream with Dal
Dal Maharani is ready
Dal Maharani (With cream added)
Tips:
1. What If you did not preplan to make the dal and you do not have much time to
soak ? Here is the quick soaking method:
* Add Whole Urad dal And Rajma (Kidney Beans in the cooker or a pan, add
plenty of water and bring it to boil. Once it starts to boil, let it boil for 5
minutes.
*Then turn the stove off and cover the cooker or pan with lid. Let it sit for 1
hour. After 1 hour you will have soaked Dal and Beans.( power soaking method)
2. Use pressure cooker for cooking dal, otherwise it takes too long to cook dal.
3. If you wish you can skip onion tadka or any other tadka and alter Dal to your
taste.
1. What If you did not preplan to make the dal and you do not have much time to
soak ? Here is the quick soaking method:
* Add Whole Urad dal And Rajma (Kidney Beans in the cooker or a pan, add
plenty of water and bring it to boil. Once it starts to boil, let it boil for 5
minutes.
*Then turn the stove off and cover the cooker or pan with lid. Let it sit for 1
hour. After 1 hour you will have soaked Dal and Beans.( power soaking method)
2. Use pressure cooker for cooking dal, otherwise it takes too long to cook dal.
3. If you wish you can skip onion tadka or any other tadka and alter Dal to your
taste.
Directions for onion tadka: (See tadka)
1. Heat a frying pan, add 1 tablespoon vegetable oil, chopped onions and
minced garlic and sauté them on medium high heat for 5 to 6 minutes or until
onions become light brown, while frequently stirring them. (Instead of oil you
can use butter or Ghee)
1. Heat a frying pan, add 1 tablespoon vegetable oil, chopped onions and
minced garlic and sauté them on medium high heat for 5 to 6 minutes or until
onions become light brown, while frequently stirring them. (Instead of oil you
can use butter or Ghee)
In a pan add oil, onions & garlic
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Sauté onion and garlic
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2. Add chopped Tomatoes, chopped green chilies and grated ginger and mix with
fried onions and cook.
fried onions and cook.
Onions become light brown
Add green chilies & grated ginger
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Add chopped tomatoes
Mix all the ingredients
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3. With the spatula try to mash the tomatoes so that they become soft quickly,
in 5 to 6 minutes tomatoes will become soft and blend with onions. Turn the
stove off.
in 5 to 6 minutes tomatoes will become soft and blend with onions. Turn the
stove off.
With spatula mash Tomatoes
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Onion tadka is ready
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Directions for Cumin seed tadka: (tadka)
1. In a small pan (tadka pan) add 1 tablespoon oil, cumin seeds and asafetida
and fry them for 2 to 3 minutes on medium heat or until cumin seeds become
brown.
1. In a small pan (tadka pan) add 1 tablespoon oil, cumin seeds and asafetida
and fry them for 2 to 3 minutes on medium heat or until cumin seeds become
brown.
In a pan add oil
Add Hing (asafetida)
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Add cumin seeds
Cumin seeds are fried
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Direction for hot chili tadka: (Hot oil) (tadka)
1. In a small pan (tadka pan) heat 2 tablespoons ghee or melted butter add
crushed red chilies or red chili powder and fry them on very low heat for a
one minutes or until the red chilies fried, turn the heat off.
1. In a small pan (tadka pan) heat 2 tablespoons ghee or melted butter add
crushed red chilies or red chili powder and fry them on very low heat for a
one minutes or until the red chilies fried, turn the heat off.
In a pan add Butter or Ghee
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Add chili powder or crushed chilies & fry
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Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Ma ki dal (Whole black urad dal, Black grams) Moong dal
White urad and chana dal Moong dal with spinich
White urad dal Toor dal (Masala tadka dal)
Rajma (Red kidney beans) Masoor dal
Chapati (Pulkha or roti) Boiled white rice
Corn flour roti (Makai ki roti) Bajra ki roti (Millet flour roti)
Ma ki dal (Whole black urad dal, Black grams) Moong dal
White urad and chana dal Moong dal with spinich
White urad dal Toor dal (Masala tadka dal)
Rajma (Red kidney beans) Masoor dal
Chapati (Pulkha or roti) Boiled white rice
Corn flour roti (Makai ki roti) Bajra ki roti (Millet flour roti)
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